Historically, most wines contained less than 14 percent alcohol - either because there wasn't enough sugar in the juice to attain a higher alcohol level, or because the yeasts died off when the alcohol reached 14 percent, halting the fermentation.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 6810 | 2024-01-07 00:54:30 | 114.53 | 96.3% |
| 6292 | 2023-12-26 04:45:02 | 104.49 | 95.8% |
| 6126 | 2023-12-21 18:24:03 | 120.71 | 97.2% |
| 4486 | 2023-08-02 17:30:11 | 98.14 | 95.8% |
| 4391 | 2023-08-02 05:37:08 | 101.76 | 96% |
| 2059 | 2021-06-05 21:48:50 | 118.67 | 99% |
| 1527 | 2020-10-31 22:43:01 | 98.32 | 98% |
| 599 | 2020-08-12 17:39:54 | 97.63 | 96% |